Microbiological Risk
Main method of spreading foodborne illness bacteria.
What is the fecal-oral route? Mainly through failing to washing hands properly after using the restroom.
The proper handwashing procedures.
What is wet, scrub for 20 seconds, rinse, dry?
HACCP stands for
What is Hazard Analysis and Critical Control Point?
Order of food storage in your fridge, top to bottom.
What is ready to eat food, vegetable, seafood, beef, pork, grounded meat, chicken?
Recommended temperature for a refrigerator.
What is below 41oF? (ideal 37oF)
The most common foodborne illness bacteria.
What is Salmonella/Listeria/E.Coli?
Essential to preventing pest contamination in the plant.
The first step of HACCP.
What is a Hazard Analysis?
The danger zone, temperature wise.
What is between 40oF and 140oF?
Most at risk population for foodborne illness
This is the safe temperature and time to get rid of foodborne illness bacteria
What is 165oF for 15 seconds?
Jewelry that shouldn't be worn in the plant.
What are bracelets, earrings, necklaces, rings other than plain band?
A Critical Control Point of our product.
What is high acid content (>= 40 Grain) or 30 mesh screen?
Proper cleaning procedures.
What is wet, clean, sanitize?
Reason why food left outside should be thrown away.
What is endotoxin?
This restaurant used to be biggest fast-food chain, until an E.Coli outbreak affected over 700 and killed 4 in 1993.
What is Jack-in-the-box
You should do this if you have a cut/burn/open wounds on your hand.
What are bandaging the wound with an impermeable bandage and wearing gloves?
HACCP guards against.
What are chemical, biological, and physical contamination?
Difference between food spoilage and foodborne pathogen
What is mold/yeast vs bacteria?
Food shouldn't be kept in refrigerator for longer than.
What is 3-4 days?
The 4 elements that affect bacteria growth.
What are pH, water activity, food (dextrose), and temperature.
The distance raw materials/product should be stored away from the wall/off the floor.
What are 18"/6"?
The inventor of HACCP.
What is NASA?
Bacteria grow on this scale
What is a log scale?
Foodborne illness cause .... death per year in the US.
What is about 5,000 death? (and 325,000 hospitalization)